Chicken pot pie from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 322) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamy sauté: garlicky green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bethany_pjugip on April 06, 2026

    needed to reduce liquid quite a lot more. soggy pastry.

  • julian_08qdbb on March 23, 2026

    Potentially the best chicken pot pie we’ve ever made, I wouldn’t call this incredibly involved but it makes a world of difference to make your own stock first

  • kelsey_4g9j1b on March 03, 2026

    First time ever making a chicken pot pie, although time consuming, this recipe was very easy to follow and came out FANTASTIC. I ended up not using all of the sauce in the pie because I was worried it would get soggy, and it was the right choice. Surprisingly easy for a recipe with so many steps. I made the chicken myself also.

  • noor_37m4rf on February 24, 2026

    Taste was great! It was a lot of effort though, next time I would use leftover chicken to save some prep time

  • stacylynnwinnie on January 31, 2026

    Our local market sells market made standard size pie shells in packs of 3 & they sell market made individual thick sheets of buttery puff pastry for the top. I used 2 boneless skinless whole split chicken breasts & I quick brined them in 4C water & 1/4C Diamond Crystal for 30min. While that was brining, I prepared the other ingredients b/c mise en place makes the rest go smoothly. I don't usually put mushrooms in chicken pot pie, their flavor overpowers, & potatoes are a must. I added some parboiled/salted cubed Yukon Golds. Had homemade chicken stock in freezer to use but no schmalz so had to use more butter for the 'paste', no complaints on the substitution. The chicken breasts were removed when tender & cubed. Asked my husband if there was anything he would change & he said, "more peas". So next time will do 1.5C peas. The filling made 2 hefty pies, 1 to eat & 1 for the freezer. This will be my go-to filling recipe.

  • gabster3375 on January 18, 2026

    I made this recipe with a rotisserie chicken and omitted the mushrooms, I also used a puff pastry for the top. This was excellent. Well balanced and so simple, I will definitely be saving this for many future uses.

  • ash_2fquo3 on January 16, 2026

    Solid chicken pot pie recipe with accessible and thorough instructions.

  • Lynnette on December 31, 2025

    I’ve been making pot pies for years, but they were always kind of ad hoc affairs. Settling in to Samin Nosrat’s recipe from Salt, Fat, Acid, Heat really helped me recalibrate things for the better. It also made me a single crust girlie which streamlines the process immensely. That said, I think it’s insane anyone would set out to make a pot pie with raw chicken parts. The whole point of a pot pie is to use up leftovers. So make an extra roast chicken ahead and save yourself from probably 60-75 minutes of faffing over this recipe. Also, her version has NO POTATOES. I added them in. I used turkey because I had really good leftovers for both meat and stock. For the crust I made my standard sourdough discard pastry. Can’t wait to try her biscuit topped version as well.

  • onetui on June 23, 2024

    An excellent (albeit time-consuming) recipe. I've made it a couple of times, once using skinless chicken thighs and leaving out the carrots to suit a friend who can't eat them, and again with the filling as written. The unmodified filling was better. Both times, I swapped the biscuit topping for pre-made butter puff pastry, which I prefer.

  • hashi on January 09, 2024

    I thought this was really delicious…Salted the chicken overnight and added some chopped, parboiled potatoes toward the end. It’s a multi-step recipe, so plan for it to take some time.

  • pdxpat on November 17, 2022

    Too many onions, too coarsely chopped. I'll dice them next time and add more carrots.

  • LittleLemon on November 01, 2022

    I made this using a rotisserie chicken, which greatly simplified this recipe. My family loved it! I used the pie crust topping, and it was deliciously flaky. I left the thyme sprigs and bay leaves in the filling while the pie crust baked, to infuse more flavor in the sauce. I used a 3.5 quart Le Creuset Braiser from start to finish, and it was just the right size.

  • Acarroll on October 29, 2021

    I veganized this and made it with tofu instead of chicken. I used pre-made puff pastry. The flavors turned out delicious!

  • hirsheys on April 29, 2019

    Quick update - I've just eaten the leftovers from yesterday and they are WAY tastier. The whole dish went from meh to YUM. The wine flavor came out more and everything melded together much more. Next time I make this I'll make the filling the day before, then make the biscuits and bake it the day I serve it. Definitely worth making again. This has now become my standard chicken pot pie recipe. It’s great.

  • hirsheys on April 29, 2019

    I chose to make the chicken pot pie in hopes that it would be similar to one that my mom used to make growing up. In the end, my cousins (new parents, who I cooked this for) and I liked this, but didn't love it, though that may have been in part due to the few changes I made to the recipe. I stayed pretty true to the recipe, though I used chicken breasts (on the bone), rather than a whole chicken or chicken thighs, since I prefer white meat for pot pie. I also wish I'd used sherry rather than wine, since I like the flavor better. Next time I'd chop, rather than shred the chicken, too. (I left out the skin - too flabby!) You're supposed to skim off 1/2 c fat, then mix it with 1/2 c flour to make a paste that you then reincorporate with the gravy. I had much less than 1/2 c fat, but it worked fine, though a bit gluey. I used my own version of drop biscuits, rather than the ones from the book.

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